You know me, I am not really one to do a lot of reviews but seeing as how hubby and I have made this commitment to get healthy together right when BeetsBlu contacted me about wanting me to review their device it just felt like a good fit. I have talked before about my difficulty in finding the time to work out so since my time is so limited I think it is best that what little time I do have is used to its fullest. So knowing what activities is getting my heart rate up and how much more I need to push myself is beneficial.
I was kindly supplied this item free of charge, to test and evaluate. In exchange, I agreed to provide an honest review detailing my thoughts. This is said review.
My first impression about the BeetsBlu was it was very comfortable to wear. I remember reading a reviewer saying they actually forgot they were wearing it and I had a hard time believing that to be true but it really was true. I ended up wearing it most of the day when I got distracted after my DVD workout in the morning that moved straight into feeding and playing with baby, didn’t even notice I still had it on till later.
Both the iPhone and the Android that was used to test this device connected to it quickly enough although we did struggle at first switching it from the iPhone to the Android. I believe this might have been an issue with the device being paired to the iPhone so my Android wasn’t able to find it at first. Unpairing it with the iPhone seemed to fix this issue. I found the Beets Blue app is fairly basic, and doesn’t provide any options of storing or tracking your heart rate over time, it simply shows you your current BPM, and the amount of calories you’re burning per minute. Which is great but when are you trying to track these things it would be nice to have the function available. However, this device can be used in conjunction with other major fitness tracking apps, my favourite one being Endomondo so that wasn’t a big issue for me. All in all it is a great product as it is simple to use and easy, comfortable to wear so that even a novice like me could get use to using it during my work outs.
So now onto the delicious food, because that is really why we are here. My mother-in-law introduced us to Chickpea pancakes, that she served as a wrap and we were so excited at how tasty they were, even toddler was sold on them. They are high in protein plus about half the amount of carbs in flour so if you are after something lower carbs too this is a great option. We found it to be quite versatile, we had it as wraps for lunch and toddler loves them with peanut butter for a healthy snack. My next attempt with them is going to be without the garlic and see if I can make these into a high protein substitute for crepes, maybe with some fresh strawberries and cream.
100g (1 c.) chickpea flour
118mL (1/2 c.) water
1/4 tsp garlic powder
1/4 tsp fine grain sea salt
1/8 tsp freshly ground black pepper
Spring!!! Oh how I have longed for you this year. It has been a horrible year for winter colds, especially with such a young baby in the house, which has made winter very unwelcome. But the air is warming up, buds are already appearing on the plants and my seedlings are growing. One long awaited ingredient that makes its way back into our house more regularly during spring are berries. My daughter is too young to understand the concept of seasonal food but she understands the taste. It is a bit of a challenge trying to explain to a 3 1/2 year old that those blueberries she is so desperate for me to buy aren’t going to taste as nice. Sure enough everytime I fall victim to her pleading during the winter months she doesn’t want to eat them. But come spring when they are starting to hit their season they are back on our table and she can’t get enough of them. I don’t blame her, berries are so full of flavour when they are in season but they are a delicate enough flavour that when out of season they are bland and not very sweet. So come spring once they start hitting the stores and markets we do tend to go a little crazy. And why not, they are healthy and I can still buy them instead of sweets and cookies and toddler still sees them as big of a treat. I know those days probably aren’t long lived but as long as they are here I plan on taking full advantage of it.
Today I decided to share some strawberry muffins that I actually made last year, that are also lower in fat so if you are like us and trying to not indulge and lose weight these are a great treat as they are only 89 calories a muffin. I am so excited for the spring inspiration, how about you?
Don’t forget to scroll down to see the other amazing recipe ideas from the Sunday Supper team.
So this year has not only been busy learning the ropes with two kids but Chris and I have also challenged each other to lose weight and get healthy again. For us squeezing in a workout has been a real struggle with the new busy life. I know, I know everyone has that excuse and if we really wanted to we could. But some how we just can’t figure it in with baby and toddler. I am hoping as spring comes and it gets lighter earlier and later we can start up our family evening walks again. And hubby has said he wants to start running again in the morning. My biggest thing is baby is teething and very clingy and refuses to even consider bottles so am limited to putting her in a carrier and going for a long walk, which I am trying to do as often as possible. So rather then focus on what we couldn’t do we have focused on what we could. We have started eating a lot healthier and eliminating sugar for a month. Portion control and healthier eating has helped us both shed 10 lbs and still counting. We both are feeling so much better about ourselves and shedding the weight is helping us more importantly with our energy levels, which with a young baby still up a lot in the night and a toddler dealing with nightmares is even more important.
This recipe is one that I had been curious to try for ages but hadn’t attempted because cauliflower isn’t a big favourite in this house. And while it did still have that cauliflower taste that hubby wasn’t huge on it was good enough that everyone enjoyed dinner. If you are looking for a no-carb dinner solution or want pizza that is gluten-free without dealing with gluten-free bread this is a great dinner solution.
1 head cauliflower 7 – 8″ wide
1 egg, large
50g (1/2 c.) Parmesan
55g (1/2 c.) Mozzarella cheese, grated
1 tsp basil seasoning
1 tsp garlic powder
1/8 tsp salt
1/4 tsp freshly ground black pepper
recipe adapted from I Food Real
As far blogging went November had to not be a priority for me. Sadly my tiny baby girl ended up dealing with two illnesses that landed her in the hospital both times ending us with seeing 11 days in November there with her. It was horrible and terrifying seeing such a small baby so sick. But thankfully December has been much more kind and I am excited for Christmas with my new little addition. I know there aren’t that many more days left before the big day but I just had to share with you a few special Christmas recipes to help make the holidays easier for you. Because probably like many of you with new additions means a bigger family get together, making the holiday cooking just a bit more hectic. So finding easier ways to do dishes that are staples I think is a must. And this first one I want to share is by far my favourite. This has single handedly changed the way we are making potatoes forever. My husband was never a fan of mashed potatoes, finding them dull and tasteless unless a lot of additions were made to them. So he has always wanted roast potatoes for the holidays. But once we discovered these and found that they are not only easier but so full of flavour he is now a convert. I never thought about it before but boiling potatoes really does take away precious flavour from the potatoes but cooking them in the slowcooker gives them a rich almost baked flavour. Season as you would normally but we found that doing it this way has us going back to simple salt and pepper seasoning as the potatoes already have so much flavour.
Crockpot Mashed Potatoes
1 kilo (2 lbs) potatoes, cut into 2 inch pieces
(1/4 c.) milk
42g (3 Tbsp) butter
2 tsp salt
1 tsp black pepper
Recipe adapted from Creme De La Crumb
Well I have to confess that I had hoped at this point I could be giving you the good news update that baby had arrived but sadly she is set on being late like her sister was. So I am trying to keep busy until she decides she is ready. This is the worse part for me because I am a very impatient person and the uncomfortable stage of the last part of pregnancy makes me feel a bit physically lazy while mentally wanting to be productive. If that makes sense. So I am glad this month I have challenged myself to stick to quick meals so dinner doesn’t have to be something I work too hard at.
This recipe utilizes a new addiction for me, spinach pesto. Last week when I went to the store to buy spinach all they had was a massive bag so I was stuck with more then I could use before it went bad so I hunted around for more ideas on ways to use it up. I came across a recipe for spinach pesto. I have always loved pesto but more often then not stuck to the basil version. For me this was even better, especially when used as a spread for a sandwich. The pesto can be made ahead of time and stored in the fridge for up to one week.
But warning, this dish has so much incredible flavour you might struggle sticking to correct portion sizes. This should have been enough to serve 4 people but sadly didn’t make to leftovers because we just couldn’t resist having more.
Creamy Spinach Pesto Pasta
350g dried pasta
300mL single cream
(1/2 c.) spinach pesto *see recipe bellow
60g (1/4 c.) parmesan cheese
Recipe inspired by Chow.com